Assamese Cuisine

Assamese cuisine is the cuisine of Assam, a state in North-East India,located just below the eastern Himalayan foothills.
Assam has a varied variety of a delectable dishes. Rice is the staple diet and is eaten in various forms throughout the day.

A traditional meal in Assam begins with a khar, a class of alkaline dishes named after the main ingredient, and ends with a tenga, a sour curry, made mostly with fish. These two dishes characterize a traditional meal in Assam. In between the khar and tenga fish, meat and vegetables are served. Betel nut, generally raw, generally concludes the meal.

Although modern cuisine of Assam has been influenced by Thai, Bengali and Oriya cuisine, Assam is still rich in traditional dishes.

Glossary Of Assamese Cooking Terms:

KHAR : A pulpy vegetable curry made with the alkaline filtrate of ash obtained from burning the dried fiber of a plantain tree or dried banana peels

TENGA : A delicately flavored tangy broth usually made with fish,tomatoes, and souring agents.

Everything about this blog is satisfying…right from the getup of the blog, the glossary, the photos, last but not the least the recipes are appealing. It has the quintessential Assamese taste and flavour.